keithbar 1 #1 November 26, 2014 a friend and I are going to be frying some for Thanksgiving I have done for years and really like it.I have managed not to burn the house down so far.I'm a big fan of white meat and was thinking this year about frying an additional separate just whole turkey breast.has anyone else done this does the standard minutes per pound formula work for it too? I have always used 3 minutes per pound plus an additional 5 minutesi have on occasion been accused of pulling low . My response. Naw I wasn't low I'm just such a big guy I look closer than I really am . Quote Share this post Link to post Share on other sites
JohnMitchell 16 #2 November 26, 2014 Sorry, no clue, but that deep fried turkey is the $hit! I've got mine in the brine right now and will be smoking it over cherry and apple wood on Thanksgiving. Flavors??? Off the chart! Quote Share this post Link to post Share on other sites
keithbar 1 #3 November 26, 2014 I'm thinking the 3 minutes per pound may not be quite enough but I'm scared if I add the additional 5 like I do for a whole turkey it may be too much.i have on occasion been accused of pulling low . My response. Naw I wasn't low I'm just such a big guy I look closer than I really am . Quote Share this post Link to post Share on other sites
GD64 1 #4 November 26, 2014 JohnMitchell Sorry, no clue, but that deep fried turkey is the $hit! I've got mine in the brine right now and will be smoking it over cherry and apple wood on Thanksgiving. Flavors??? Off the chart! Hey John when you say "brine" are you talking salt water? Smoking over cherry and apple wood sounds "out of this world" GOOD! Quote Share this post Link to post Share on other sites
Ronhend 0 #5 November 26, 2014 Hey guys, I have cooked turkey just about everyway you can think of. From roasting, frying, smoking, to using an infrared cooker. Recently I ran across a website that has cooking any kind of meat down to a science. Take a look at amazingribs.com . This guy has a recipe for roasting turkey that I am thinking of trying this year. Take a look and see what y'all think. RonATP B-727 B767-757 CFI-II Quote Share this post Link to post Share on other sites
GD64 1 #6 November 26, 2014 RonhendHey guys, I have cooked turkey just about everyway you can think of. From roasting, frying, smoking, to using an infrared cooker. Recently I ran across a website that has cooking any kind of meat down to a science. Take a look at amazingribs.com . This guy has a recipe for roasting turkey that I am thinking of trying this year. Take a look and see what y'all think. Ron Ron, thanks for the site......just did a quick look for now but will be back. The site definitely has some info I want to further explore. Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #7 November 26, 2014 keithbarI'm thinking the 3 minutes per pound may not be quite enough but I'm scared if I add the additional 5 like I do for a whole turkey it may be too much. Dude, just get a probe thermometer, stick it in the thickest part of the breast and set it for 161 Farenheit. When it starts beeping your turkey's done. Also let your turkey rest for 10 or 15 minutes after you take it out of the oil. You never leave your turkey unmonitored, and you have a fire extinguisher suitable for oil fires on hand, right? I don't fry mine, but I do brine it and use Alton Brown's recipe. I've been doing it since he first aired that episode and it's made a perfect turkey every year.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
maxmadmax 8 #8 November 26, 2014 3.5 minutes a pound at 375 degrees. The temp probe is great. Good eats as Alton would say. Good BBQ as Mad Max would say. http://www.globalwarmingbbq.com/ Don't go away mad....just go away! Quote Share this post Link to post Share on other sites
JohnMitchell 16 #9 November 26, 2014 GD64 Hey John when you say "brine" are you talking salt water? Smoking over cherry and apple wood sounds "out of this world" GOOD! Yep, about a cup's worth. Here's the recipe I use, modified slightly from Alton Brown of Good Eats: Making the Brine ½ bunch of celery (butt end works great) 1 medium yellow onion, cut in half 3 medium carrots, unpeeled 1 cup salt ½ cup brown sugar 1 tbl. Black pepper corns 1 tbl. Whole allspice berries 1 tbl. Candied ginger Low boil for ½ hour in a large stock pot, 1- 1 ½ gallons of water. Let cool. Strain out all the spices and vegetables before using. Brining the turkey Brine the turkey in the solution for 12 hours, adding enough water and ice cubes to cover the turkey completely. A 5 gallon bucket with lid works very well for this. Place in a cool area, such as garage or outside. There should be ice cubes left at the end of the brining, ensuring the solution and turkey stayed safely cold. It does make for a tender bird. Make sure you DON'T add additional salt for seasoning... The first time I smoked a turkey all I had was some hickory. Fine, but the whole bird tasted like one of those processed "turkey hams"! Not the effect we were aiming for. Apple and cherry are much more subtle for a light meat. Heck, I use those smoking ribs and even cooking steaks now. Quote Share this post Link to post Share on other sites
GD64 1 #10 November 26, 2014 JohnMitchell *** Hey John when you say "brine" are you talking salt water? Smoking over cherry and apple wood sounds "out of this world" GOOD! Yep, about a cup's worth. Here's the recipe I use: Making the Brine ½ bunch of celery (butt end works great) 1 medium yellow onion, cut in half 3 medium carrots, unpeeled 1 cup salt ½ cup brown sugar 1 tbl. Black pepper corns 1 tbl. Whole allspice berries 1 tbl. Candied ginger Low boil for ½ hour in a large stock pot, 1- 1 ½ gallons of water. Let cool. Strain out all the spices and vegetables before using. Brining the turkey Brine the turkey in the solution for 12 hours, adding enough water and ice cubes to cover the turkey completely. A 5 gallon bucket with lid works very well for this. Place in a cool area, such as garage or outside. There should be ice cubes left at the end of the brining, ensuring the solution and turkey stayed safely cold. It does make for a tender bird. Make sure you DON'T add additional salt for seasoning... The first time I smoked a turkey all I had was some hickory. Fine, but the whole bird tasted like one of those processed "turkey hams"! Not the effect we were aiming for. Apple and cherry are much more subtle for a light meat. Heck, I use those smoking ribs and even cooking steaks now. Thanks for sharing John, that was the info I was looking for on brine, and all the instructions....Perfect! Having been the electrical contractor on numerous restaurants involving extensive interaction with chefs I understand recipe secrecy as well. Heck, some treat them like they are carrying nuc launch codes. I've been cooking steaks, pork, poultry with apple wood as well. What a major taste difference.....YUM! Unfortunately cherry wood is rare, but sounds real tasty. Happy Thanksgiving to ALL! Quote Share this post Link to post Share on other sites
ryoder 1,590 #11 November 26, 2014 http://imgur.com/gallery/fe7YCFt"There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
BIGUN 1,317 #12 November 26, 2014 What time is dinner and what kind of wine would you like me to bring? Nobody has time to listen; because they're desperately chasing the need of being heard. Quote Share this post Link to post Share on other sites
JohnMitchell 16 #13 November 26, 2014 'Bout 2 pm-ish and whatever ya like. Bring an extra chair and we'll make room for ya. Quote Share this post Link to post Share on other sites
JohnMitchell 16 #14 November 26, 2014 ryoder http://imgur.com/gallery/fe7YCFt OMFG! Now I'm gonna have nightmares. Quote Share this post Link to post Share on other sites
ryoder 1,590 #15 November 26, 2014 JohnMitchell ***http://imgur.com/gallery/fe7YCFt OMFG! Now I'm gonna have nightmares. If you use the idea, be sure to get video of your guests reactions, for our amusement."There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
cgriff 0 #16 November 26, 2014 ryoder http://imgur.com/gallery/fe7YCFt I would SO eat that! Quote Share this post Link to post Share on other sites
wolfriverjoe 1,523 #17 November 26, 2014 JohnMitchell ***http://imgur.com/gallery/fe7YCFt OMFG! Now I'm gonna have nightmares. I looked at it, and thought: "It has bacon, looks good to me." Then I read the comments. First one."There are NO situations which do not call for a French Maid outfit." Lucky McSwervy "~ya don't GET old by being weak & stupid!" - Airtwardo Quote Share this post Link to post Share on other sites
keithbar 1 #18 November 26, 2014 we always have a fire extinguisher on hand . and we do it outside in a large gravel area away from anything flammable. plus my neighbor is a metro firefighter so if things go sideways I'm going to step back and let the professional handle it i have on occasion been accused of pulling low . My response. Naw I wasn't low I'm just such a big guy I look closer than I really am . Quote Share this post Link to post Share on other sites
Jumpdude 0 #19 November 27, 2014 Rather have ham! Don't like turkey! I've had people over the years that said "Oh, but you'd like my turkey", well, no I didn't! Quote Share this post Link to post Share on other sites
oldwomanc6 52 #20 November 27, 2014 Jumpdude Rather have ham! Don't like turkey! I've had people over the years that said "Oh, but you'd like my turkey", well, no I didn't! Well, yeah! I usually like ham, too. That's only because you didn't have MY turkey! Brined and smoked. lisa WSCR 594 FB 1023 CBDB 9 Quote Share this post Link to post Share on other sites
BillyVance 34 #21 November 28, 2014 Jumpdude Rather have ham! Don't like turkey! I've had people over the years that said "Oh, but you'd like my turkey", well, no I didn't! FWIW, I don't like white turkey meat because it usually is too dry from the oven roast method we usually use. So I usually ate the legs (dark meat). However, deep fried turkey when done right, wowsza! "Mediocre people don't like high achievers, and high achievers don't like mediocre people." - SIX TIME National Champion coach Nick Saban Quote Share this post Link to post Share on other sites
